Creamy Carrot and Ginger Soup with Coconut Milk Recipe
You’ll be so glad to have this carrot and ginger soup with coconut milk on the table. It’s creamy, colorful, and full of cozy flavor that feels both comforting and satisfying. Serve it as a festive starter, a nourishing lunch, or a simple weeknight dinner, and you’ll love that it all comes together in about 35 minutes!
Servings: 6
Calories: 137kcal
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 pound carrots peeled and sliced
- 3 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup coconut milk reserving some for garnish
- 6 sprigs cilantro for garnish
Instructions
- Warm olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until softened. Stir in the garlic and ginger and let them cook for another 2 minutes until fragrant.
- Toss in the carrots and pour in the broth. Season with salt and pepper, bring to a boil, then lower the heat and let it simmer for about 20 minutes, or until the carrots are tender.
- Use an immersion blender to puree the soup right in the pot until smooth. If you prefer a standing blender, transfer the soup in batches and blend until creamy, keeping the lid slightly cracked so steam can escape safely.
- Stir in the coconut milk, reserving a little to drizzle on top for garnish. Garnish with fresh cilantro leaves before serving.
Video
Notes
- Cut the carrots into even slices so they cook at the same pace and blend into a smooth, creamy soup.
- When the soup feels too thick, add more broth instead of water to keep the flavor full and balanced.
- For a little heat, sprinkle in red pepper flakes, cayenne, or finish with a drizzle of chili oil.
Nutrition
Calories: 137kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Sodium: 696mg | Fiber: 3g | Net Carbohydrates: 7g
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